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Migas Fried Rice

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works).

Meanwhile, toast guajillo chile in a small dry skillet until puffed and fragrant, about 30 seconds per side. Chop chile (with seeds) and transfer to a food processor. Add garlic and lemongrass and pulse to a coarse paste.

Add fish sauce, lime juice, soy sauce, brown sugar, cumin, onion, tomatillo, and jalapeño. Pulse to a coarse purée; season with more fish sauce and lime juice, if desired (mixture should be salty and flavorful).

Rice and Assembly:

Heat oil in a large wok or skillet over medium-high heat. Add tortillas and cook, stirring occasionally, until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer chips to paper towels to drain. (Alternatively, use storebought corn chips.)

Increase heat to high and add onion and jalapeño to same wok; season with salt and pepper. Cook, stirring often, until softened and fragrant, about 2 minutes. Add eggs and cook, stirring constantly, until fluffy and just set, about 1 minute. Add rice and cook, stirring often, until rice is evenly coated and beginning to brown, about 4 minutes.

Add jaew and cook, stirring occasionally, until fragrant and paste reduces slightly, about 2 minutes. Remove from heat and mix in cheddar and half of fried tortillas.

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Recent Reviews

Amazing. Just awesome in every way. Making double batches because I never have leftovers. Intense flavor, used store bought chips and it was fine (all I had handy), could use heat - chili sauce on top is great, jalapeños in rice were mild. To echo other reviewer: Just do it. I used less oil and my rice was too fresh, so a little clumpy this time, totally fixable. Next time, I might try adding ingredients in different order - maybe fry the jaew with the onions to cook up flavor more and take away the touch of rawness about the mix. Still excellent as it stands.

seemacwilliams from Boston, MA /

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Definitely counts as "exciting" fried rice. It's kinda hot and sour and with the chips and the cheese kinda like um, chili lime doritos perhaps. It has a street food vibe...it was fun to eat.

Ama1 from Texas /

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I made this according to recipe and it was amazing. Very exciting flavours and textures. Later in the week I still had most of the ingredients so decided to make it again. This time I used tom yum paste instead of lemongrass and added some Chinese sausage. wow..great recipe, thanks!

dianna99 from Toronto, ON /

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I made this according to the recipe and we didn't find it to be that great. The sauce turned the whole dish into a gloppy mess. We prefer Asian fried rice, where the rice kernels are separate rather than clumping as this dish does. Even without the dried Guajilla chile, this was plenty hot (that was the only thing I didn't have). Not going to be repeated for our family.

mamacakes2 from Minneapolis, MN /

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This is completely fricking insane. I mean, lemongrass, fish sauce, CHEDDAR CHEESE? Insane. Totally off-the-wall nut-ward why-the-hell-would-you-ever do this madness.
Do this. Make this. It is
AMAZING.
Make this. It will take up an entire afternoon and set off every smoke detector in the whole world. Make it anyway. It is BEAUTIFUL. I am at a loss for words and I've been reviewing recipes for awhile now. Just -- just make it. You will NOT be sorry.